A Sweet and Savoury Valentine's Treat: Chef Graham Mitchell's Scotch Beef Ribeye with Chocolate Butter

This Valentine’s Day, make hearts flutter with a delicious recipe crafted by Graham Mitchell, the renowned Head Chef and Owner of Tarragon Restaurant in Aberdeen. In partnership with Make It Scotch, the consumer-focused arm of Quality Meat Scotland, Chef Mitchell has created an exquisite steak dish with a chocolate twist that has to be tasted to be believed!

Introducing Pan-seared Scotch Beef Ribeye Steak with Hasselback Potato, Beef Fat Carrot, Glazed Shallot and Chocolate Butter.

A Valentine’s Day dinner is the perfect occasion to indulge in a juicy Scotch Beef steak. Looking for the blue Scotch Beef label when you shop guarantees that the meat for this special meal is locally sourced, quality assured and farmed with care.

Chef Mitchell said: "My aim was to create a dish that not only showcases the exceptional quality of Scotch Beef but also brings a touch of elegance and indulgence to Valentine’s Day.

“The addition of chocolate butter to a savoury dish like ribeye steak is both unique and surprising – it adds an unexpected layer of richness and depth. I’ve always believed food has the power to bring people closer, and this recipe is a perfect example of that.”

To create this Valentine's Day feast at home, find the full recipe and step-by-step method below or visit the Make it Scotch website.